Stir-fried chicken and pineapple #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken breast | |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Soy sauce |
| ½ | teaspoon | Salt |
| 4 | slices | Canned pineapple |
| ½ | Clove garlic | |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Water |
| 4 | tablespoons | Pineapple juice |
| 1 | teaspoon | Vinegar |
| 3 | tablespoons | Oil |
Directions
1. Skin and bone chicken; then dice. Combine cornstarch, soy sauce and salt. Add to chicken and toss to coat. Cut each pineapple slice in 5 or 6 chunks.
2. Mince garlic; then combine with remaining cornstarch and soy sauce the water, pineapple juice and vinegar.
3. Heat oil. Add chicken; stir-fry until it loses its pinkness. Add pineapple chunks and cook, covered, over low heat 2 to 3 minutes more; transfer to a warm serving dish.
4. Add garlic-cornstarch mixture to pan. Stir in over medium heat until thickened. Pour over chicken and pineapple chunks. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .